Rack Of Lamb Recipe

Rack of Lamb is a strikingly impressive main dish that’s super easy to make. This amazing dinner recipe makes a gorgeous centerpiece for any holiday table.

If you’ve been afraid to cook lamb in the past, let me talk you through it. You can transform a simple rack of lamb into a gourmet dinner with a simple dry rub and a mind-blowing mint pesto.

Prepare this roast on the grill or in the oven. Either way, you’ll have a restaurant-worthy menu on the table in no time.

What You’ll Need

• Rack of lamb. I usually plan for two chops per person.
• A dry rub. (recipe below)
• Mint Pesto. (recipe below)

Frenched Rib Roast Cut

Frenched refers to the treatment of the rib bones. A Frenched rib roast has rib bones that have been cleaned of all of the meat, fat, and sinew from the slender end of the ribs so that a section of the bones is exposed. This makes for a more elegant presentation.

Where to Buy Rack Of Lamb

You can usually find a rack of lamb at your local grocery store. Ask the butcher if you don’t see it in the butcher’s case.

The butcher will also “french” the roast if you’d like to get extra fancy.

There are many online resources available as well if you aren’t able to find a rack of lamb in your local area. My favorite online resource for sustainable meat is U.S. Wellness Meats.

They sell grass-fed, sustainably raised rack of lamb roast that is perfect for this recipe.

Dry Rub

A dry rub adds a ton of flavor and keeps the meat tender and juicy. I prefer using a dry rub over a marinade on most days.

How does the dry rub work? A dry rub works by osmosis. I’d like to say it’s magic. But it’s just chemistry.

The salt in a dry rub pulled water to the surface of the meat. This then dissolves the salt. Then, to restore its osmotic balance, the dissolved salt and water are pulled back inside with all the yummy flavor from the herbs and garlic.

PRO-TIP: Apply the dry rub to the rib roast and let it sit at room temperature for at least an hour before you grill or roast it. You can also allow the rub to sit on the meat in the fridge overnight.

• Salt. I use Kosher salt for this recipe. The coarser texture is good when making dry rubs.
• Black pepper. Fresh cracked black pepper is best.
• Lemon zest. You will need about 2 lemons to get enough zest for this recipe.
• Fresh mint.
• Fresh Rosemary.

Mint Pesto

Lamb has a strong flavor that is best when it’s balanced with other intense flavors, such as garlic, and bright herbs like rosemary and mint.

• Walnuts. You can use walnuts or pine nuts in this recipe.
• Parmesan cheese. Parmesan-Reggiano, freshly grated.
• Garlic cloves. Adjust the garlic to your preference. I like about 2 cloves of garlic but I’ve made this recipe with up to 5 cloves of garlic.
• Fresh Mint.
• Fresh Rosemary.
• Lemon zest. You’ll need another 2 lemons for the mint pesto recipe.
• Black pepper. Cracked black pepper.
• Salt. Kosher salt.

How To Cook A Rack of Lamb

Cooking a lamb rib roast might seem intimidating. You may have heard that lamb is hard to cook or that it tastes horrible if you don’t cook it just right.

Only part of that is true. Nothing is hard to cook if you have the right tools and know what to do with them. I’m not going to let you cook a piece of meat you aren’t proud to serve.

Grilling

You will use indirect heat, so set up your grill so the heat is on one side. Your pit temperature should be around 400℉ [204℃].

1. Set up your grill for indirect heat and bring the temperature to 400℉ [204℃]
2. Start by searing the lamb on the hot side of the grill for 3 to 4 minutes on each side. You just want to get some color on the outside..
3. Place the rib roast on the cooler side of the grill, fat side up. Insert a probe thermometer.
4. Close the lid and grill over indirect heat until the internal temperature reaches—125℉ [52℃] for medium-rare.
5. Remove the lamb from the grill, cover it with aluminum foil, and rest for at least 10 minutes before slicing.

In The Oven

Roasted rack of lamb is my second favorite way to prepare this recipe. This method is easy, and as long as you use a probe thermometer, you’re sure to get perfectly cooked meat every time.

1. Preheat your oven to 450℉ [232℃].
2. Place the rib roast in the oven, fat side up. Insert a probe thermometer.
3. Roast until the internal temperature reaches. 125℉ [52℃] for medium-rare.
4. Remove your roast from the oven, cover it with aluminum foil, and rest for at least 10 minutes before slicing.

What Temperature Should Rack Of Lamb Be?

The best temperature for lamb is rare or medium-rare. These internal temperatures will give you an inside that is red to pink on the inside but still warm. The meat is tender and juicy with a ton of flavor.

PRO-TIP: The only way to measure the doneness of meat accurately is with a probe thermometer. My favorite for grilling is Thermoworks Signals Multi Probe. [affiliate link]

If you overcook the meat, it becomes tougher and dryer. This is less than ideal.

• 120℉ [52℃] for rare.
• 125℉ [54℃] for medium-rare.

Remove the probe from the grill or oven as soon as it reaches the desired temperature. Cover the meat with foil and then let it rest. You’ll notice that the temperature of the meat will continue to rise due to carryover cooking.

Carryover cooking happens because, during cooking, the heat is concentrated on the outside surface of the meat. After the meat is removed from the oven, external heat will move inward and continue cooking the center of the meat.

When looking at the suggested internal temperatures of meat, the temperature usually refers to the temperature at which the meat should be removed from its primary heat source.

What To Serve With Rack Of Lamb

Hearty side dishes like Risotto or Orzo Salad with Feta pair perfectly with this dish. Mashed potatoes are always a fantastic side for grilled meats.

More Holiday Worth Recipes

When entertaining, serving an impressive centerpiece dish will wow your guests. Check out a few of our drool-worthy favorites.